

Piri Piri Chicken (Low FODMAP)
free range British chicken in a smokey spiced tomato sauce with red peppers, vegetables, herbs, spinach + whole grain rice
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 11.0 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
chicken | |
1 person | 367g |
2 people | 740g |
cooking | microwave / oven |
Chicken (24.3%), Chopped Tomato (13.5%), Spinach (10.8%), Short Grain Brown Rice (9.7%), Red Pepper (5.4%), Green Pepper (5.4%), Carrot (4.3%), Fennel (3.8%), Extra Virgin Olive Oil, Herb Mix, Tomato Puree [tomato], Lemon Juice, Sweet Noble Paprika, Parsley Flat, Red Wine Vinegar, Tapioca Starch, Smoked Paprika, Lemon Zest, Brown Sugar, Sundried Tomatoes [Sundried tomatoes, Salt], Chicken Stock (Chicken Extract, Chicken Fat, Salt), Sea Salt, Red Chilli, Chipotle chilli
For allergens please see ingredients in bold.
this meal contains a FODMAP safe amount of tomatoes
this meal contains a FODMAP safe amount of red pepper
this meal contains a FODMAP safe amount of green pepper
read more about how we develop our Low FODMAP meals
Typical Values | per 100g | per 370g |
---|---|---|
energy kJ | 428 | 1582 |
energy kCal | 102 | 377 |
fat g | 4 | 14 |
of which saturates g | 0.6 | 2.3 |
carbohydrates g | 8 | 31 |
of which sugars g | 2 | 7 |
fibre g | 1.7 | 6.2 |
protein g | 8 | 28 |
salt g | 0.5 | 1.7 |
Per Serving:
Vitamin A (ret eq)
991.6 ug
122.1% of RI
Vitamin C
67.7 mcg
82.2% of RI
Vitamin K
373.7 ug
503.6% of RI
Folates (B9)
71 ug
36.5% of RI
Phosphorus
296 mg
42.3% of RI
Manganese
1.1 mg
50.1% of RI
Selenium
15.9 ug
28.9% of RI
Potassium
902.8 mg
44.4% of RI
Sat Fat
2.3 g
11.7% of RI
RI = Reference Intake
LOW SATURATED FAT - Heart
HIGH UNSATURATED FAT - Heart
*unsaturated fats = 4.04g (84% of fatty acids, 82% of fat, 32% of energy)
LOW SUGAR
SOURCE OF FIBRE
HIGH IN PROTEIN – Muscles
SOURCE OF VITAMIN A – Immunity
HIGH IN VITAMIN K
SOURCE OF VITAMIN C – Immunity, Brain, Energy
2 OF 5 A DAY- Diversity
Microwave
1 Person
MICROWAVE (preferred method) | 800W | 8.5 mins.
Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
MICROWAVE (preferred method) |800W | 16.5 mins.
Remove sleeve and pierce film. Cook for 10 mins. Stir sauce, re-cover and cook for a further 6.5 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: OVEN | Gas mark 5 | 195°C/175°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!
2 People: OVEN | Gas mark 5 | 195°C/175°C Fan | 65 mins. Preheat oven. Remove sleeve and pierce film. Cook for 65 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains sulphites.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.